About Water Kefir Grains

When kefir grains first arrive in the mail, start multiplying them before you make your first batch of coconut water kefir. Using pure cane sugar or blackstrap molasses verse refined white sugar gives kefir grains a tan cast verses them being clear as pictured above.

Water kefir grains do not last long in coconut water. It does not contain enough natural sugar to keep them thriving and multiplying. Keep a separate bottle or jar just for multiplying water kefir grains.

Once kefir grains are multiplying at a fast rate, and you have plenty to spare, there is no need to strain the grains from each batch of finished kefir. Just refrigerate and consume them along with cultured kefir.

Follow instructions included with water kefir grains or read how to multiply kefir grains below.

INGREDIENTS – please use organic ingredients

Coconut water from 2-3 fresh young green Thai coconuts, at room temperature

OR

100% coconut water, 1L or 33.8 ounces from a carton not in a can, at room temperature

Sterilize Mason jars or glass bottles large enough to hold the coconut water while leaving some extra room at the top. Bring a large pan of water to a vigorous boil. Gently add jars or bottles. Boil at least 5 minutes. Use tongs to remove sterilized jars or bottles. Being careful not to touch the inside of the glass. Cool sterilized jars or bottles.

Add some water kefir grains to each bottle. Use approximately 1 to 2 tablespoons per 16 ounces of liquid. Add room temperature coconut water to each jar or bottle. Fill them three-fourths of the way full. Leaving some extra room at the top. Filling the jars or bottles too full may cause them to overflow during fermentation.

Cut cheesecloth in a circle big enough to cover the opening of the jars or bottles. Cover top of each with the cheesecloth. Secure with a rubber band. Store in a warm place away from direct sunlight and drafts for 24 hours or longer. Fermentation is complete within 24-72 hours. Fermentation is complete when coconut water is effervescent. Taste test to determine if all of the natural sugar has been fermented. The longer you ferment coconut water kefir, the tarter it will be.

Optional – pour coconut water kefir through a strainer into a clean sterilized glass bottle or jar. If you have plenty of water kefir grains for your next batch of kefir, skip this step. You can leave grains in bottle or jar and consume them along with the fermented coconut water. If not, read how to multiply and keep kefir grains alive, below.

Seal jars or bottles tightly. Refrigerate coconut water kefir when fermentation is complete. Enjoy cold. For flavored kefir, add fresh squeezed fruit juice just before serving to keep probiotics intact. If the kefir is too sour for you then add 100% liquid Stevia drops or other sweetener of choice, to taste.

How to Cut Open a Coconut

Place coconut on ground or on a sturdy counter. Hold firmly on its side with pointy end facing away from knife hand. Shave off green outer husk at pointy end until a few inches of the lighter colored inside shows at the top. Saw off top half inch of white inner coconut meat, using a knife or a machete while rotating coconut as you cut to prevent coconut water from leaking out. Pour coconut water into sterilized glass container. Slice coconut in half to get the white, fleshy coconut meat inside. You can eat the coconut meat or use it in another recipe like FRESH COCONUT MILK.

Multiplying & Keeping Kefir Grains Alive

A general rule of thumb for feeding water kefir grains is to use approximately 1 tablespoon of sugar per 1 cup of water.

Equipment – 32 ounce or 4C Mason jar or other glass bottle or jar,cheesecloth round large enough to cover mouth of jar, mason jar ring or rubber band for securing cotton cover

DIRECTIONS — boil 4 cups of filtered water and sugar in a saucepan for 5 minutes. Remove from heat and cool completely. Hot liquids will kill kefir grains. In the meantime, sterilize glass jar, tongs, and spoon, by adding to a large pot of filtered water. Bring water to a roiling boil, boil at least 5 minutes. Let water cool, then pour it off. Remove jar with tongs taking care not to touch the rim or inside of jar. Remove spoon with tongs. Use it to add and 2T to 1/4C water kefir grains to jar. Pour cooled sugar mixture into jar, along with molasses, and liquid mineral drops. Note: hot liquids will kill kefir grains. Cover jar with round of 100% cotton big enough to cover the mouth of the jar and secure with a rubber band. Place in a warm, draft-free spot away from direct sunlight.

FEEDING YOUR WATER KEFIR GRAINS

Change the sugar water every 24-48 hours. Pour off the liquid. You can drink this water kefir or use it to make fermented fruit juice or Gingerale with fresh ginger. Add fresh sugar water, molasses, and liquid minerals by repeating the process above. Water kefir grains should grow rapidly. Don’t let them multiply to more than about a fourth of the jar full. Use new kefir grains to make coconut water kefir, start a new water kefir grain growing jar, or share with friends.Or dehydrate kefir grains and store them in the refrigerator. If you go on vacation or something happens to your fresh kefir grains you will have a backup.

Pasteurization kills most of the probiotics in commercially sold yogurt and kefir. Before refrigeration and pasteurization, fermentation was one of the main methods of preserving food. Fermented foods are loaded with healthy bacteria or probiotics.